2 Servings 8 min Cook

Ingredients

4 Cup chopped, (1/2" pieces) Cauliflower
1 Tsp Olive Oil
1/2 Medium (2-1/2" dia) Onions
2 Medium raw Plum Tomato
1 Pepper Jalapeno Peppers
2 Cloves, minced Garlic
2 Tbsp Tomato Paste
1/2 Tsp, ground Cumin
1/4 Tsp Paprika
1/4 Tsp Cayenne Pepper
1 Tsp Salt
1 Tsp Pepper
1 Tbsp Fresh Cilantro

Directions

Using a grater or a food processor, finely chop the califlower until it resembles rice; set aside.

Heat the oil in a large skillet over medium-high heat.

When hot, add the diced onions, tomatoes, and jalapeno, and sauté until just tender, about 3-5 minutes.

Add the garlic and cauliflower, sauté until the cauliflower is just tender, about 2 minutes.

Add the tomato paste, cumin, paprika, cayenne, salt, and pepper.

Stir to evenly coat the vegetables and cook for 1 minute or until heated through.

Add chopped cilantro and serve.

Recipe inspired by: http://www.

skinnytaste.

com/mexican-cauliflower-rice/